Servings
Font
Back
5.0 from 9 votes

Cilantro Lime Shrimp with Green Chili Avocado Sauce and Spaghetti Squash

This delicious Whole30 recipe combines roasted spaghetti squash and green chili avocado sauce with cilantro lime shrimp for a healthy, gluten free and dairy free meal!

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 4 people
Calories: 499 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

Spaghetti Squash
  • 1 large spaghetti squash
  • 1 tbsp olive oil
  • ½ tsp salt
  • ½ tsp black pepper
Green Chili Avocado Sauce
  • 2 avocados peeled and pitted
  • 4 tbsp fresh lime juice
  • 2 cloves garlic minced
  • ½ cup red onion diced
  • 1 serrano chili seeded and chopped
  • 1 Jalapeño seeded and chopped
  • ¼ cup fresh cilantro
  • 2 tbsp avocado oil or olive oil
  • 2 oz diced green chilies
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1 tsp crushed red pepper
  • ¼ cup water or chicken broth
Chili Lime Garlic Shrimp
  • 1 lb Shrimp peeled & deveined
  • 2 garlic cloves minced
  • 3 tbsp Coconut aminos 
  • 1 tsp chili powder
  • 2 tbsp lime juice
  • ½ tsp red pepper flakes
  • 2 tsp olive oil

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F.
  2. Cut the spaghetti squash in half lengthwise, remove the seeds and brush with 1 tbsp olive oil then sprinkle with ½ tsp salt and ½ tsp black pepper.
  3. Place the squash cut side down on a baking sheet and roast in the oven for 45 minutes.
  4. While the spaghetti squash is roasting, make the green chili avocado sauce by adding all of the ingredients to a blender or food processor and blend into a puree.
  5. Next, prepare the shrimp by placing the minced garlic, coconut aminos, chili powder, lime juice, red pepper flakes and 2 tsp olive oil in a medium bowl, whisk to combine.
  6. Add the shrimp to the marinade and toss to coat.
  7. Place in the refrigerator and marinate for 15-20 minutes.
  8. Once the spaghetti squash is done roasting, remove it from the oven and pull the spaghetti squash “noodles” out of the shell.
  9. Toss with half of the green chili avocado sauce.
  10. Remove the shrimp from the marinade and place on a grill or skillet on the stovetop over medium heat.
  11. Cook for 3 minutes per side.
  12. Place the shrimp on top of the spaghetti squash and drizzle with additional green chili avocado sauce.

Nutrition Information

Serving 4serving Calories 499kcal (25%) Carbohydrates 34g (11%) Protein 28g (56%) Fat 31g (48%) Saturated Fat 4g (20%) Cholesterol 286mg (95%) Sodium 2082mg (87%) Potassium 941mg (27%) Fiber 11g (44%) Sugar 9g (18%) Vitamin A 943mg (19%) Vitamin C 35mg (39%) Calcium 251mg (25%) Iron 4mg (22%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 499

% Daily Value*

Serving 4serving
Calories 499kcal 25%
Carbohydrates 34g 11%
Protein 28g 56%
Fat 31g 48%
Saturated Fat 4g 20%
Cholesterol 286mg 95%
Sodium 2082mg 87%
Potassium 941mg 20%
Fiber 11g 44%
Sugar 9g 18%
Vitamin A 943mg 19%
Vitamin C 35mg 39%
Calcium 251mg 25%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.

Report Abuse
Login to Continue
Forgot password?
Don't have an account? Register